0 from 6 votes
Fennel and Celery Salad
This fennel and celery salad is loaded with medjool dates, almonds, fresh parsley and shaved parmesan. It's crunchy, sweet, savory and so easy to whip up!
Prep Time
20 mins
Total Time
20 mins
Servings: 4
Calories: 263 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 6 celery heart stalks about 1 ½ cups
- 1 medium fennel bulb trimmed (about 1 cup)
- 4 Medjool dates pitted and chopped
- ½ cup raw almonds
- 1 Tablespoon fresh parsley chopped
- 1 lemon juiced
- ½ teaspoon sea salt or kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper optional
- 2 Tablespoons extra virgin olive oil
- 1 oz parmesan-reggiano shaved
Instructions
- Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 8-10 minutes. Almonds will turn golden brown. Remove from oven and allow the almonds to cool before coarsely chopping.
- Thinly slice your celery and fennel. Pro tip: slice the celery hearts on a diagonal angle so you get pretty slices.
- Add the celery, fennel, dates, almonds, lemon juice and parsley into a medium sized bowl. Add salt, pepper and crushed red pepper. Drizzle on olive oil, add shaved Parmesan and gently toss. Serve and enjoy!
Cup of Yum
Notes
- Recipe inspired and adapted from Bon Appétit.
- Bon Appétit
Nutrition Information
Serving
1/4 of recipe
Calories
263kcal
(13%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Sodium
500mg
(21%)
Potassium
572mg
(16%)
Fiber
6g
(24%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 263
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 263kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 500mg | 21% |
| Potassium | 572mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.